Freshwater prawns are naturally sweet, firm, and quick to cook. The key is high heat and a short cooking time so they stay juicy rather than rubbery.
How to Thaw Prawns
Thaw prawns overnight in the refrigerator, or keep them sealed and place them in cold water until flexible. Pat dry before seasoning. Do not thaw seafood at room temperature.
Three Easy Ways to Cook Prawns
Grill
- Preheat the grill to medium-high and oil the grates.
- Toss thawed prawns with oil, salt, pepper, and garlic.
- Grill for 2 to 3 minutes per side, until opaque and lightly charred.
Sauté
- Heat butter or oil in a skillet over medium-high heat.
- Add prawns in a single layer.
- Cook for 2 to 3 minutes per side, finishing with lemon juice and herbs.
Broil
- Arrange seasoned prawns on a foil-lined pan.
- Broil 4 to 6 inches from the heat for about 3 minutes per side.
- Remove as soon as the flesh is opaque and firm.
How to Tell When Prawns Are Done
Cook seafood to an internal temperature of 145°F. Properly cooked prawns are opaque and form a loose “C” shape; tightly curled prawns may be overcooked.
Download the printable prawn cooking instructions (PDF).
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Start with large, premium Freshwater Prawns delivered frozen to preserve quality.